Ffagod Cig Oen (Welsh Lamb Faggots)

Ffagod Cig Oen (Venison Pie with Leeks and Rosti Topping) is a modern Cymric (Welsh) recipe for a ffagot (meatball) made from a blend of lamb and pork, rather than the more traditonal pork. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Lamb Faggots (Ffagod Cig Oen).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

5–6

Rating:

Tags : Herb Recipes Pork Recipes Lamb Recipes British Recipes Cymric/Welsh Recipes

Cynhwysion:

Dyma rysáit cyfoes am ffagod Cymreig ar gyfer Dydd Gwyl Dewi sydd yn ychwanegu cig oen (briwgig ac iau) at friwgig porc. Mae hefyd yn ychwanegu stwffin saets a nionyn traddodiadol i'r gymysgfa.
Original Recipe

Cynhwysion:
400g briwgig oen main
250g briwgic porc
250g iau oen, wedi malu mewn prosesydd bwyd
1 onion, wedi malu'n fân
175g stwffin saets a nionyn
1/2 llwy de i fyrllysg
1/2 llwy de o saets
blawd i siapio
1 nionyn, wedi tafellu
1 tbsp finegar balsamaidd
50ml stoc llysiau
pupur du

Dull:
Cynheswch eich popty i 180°C (160°C ffan/355°F/Marc Nwy 4). Irwch dun rhostio'n ysgafn a'i roi o'r neilltu. Mewn powlen fawr, cymysgwch y briwgig oen, porc, iau wedi'i dorri a'r nionyn. Ychwanegwch y cynhwysion sych (gan gynnwys y saets), sesnwch i flasu gyda phupur du a chymysgwch yn drylwyr i gyfuno. I brofi'r blas, ffriwch lwy de o'r gymysgedd mewn padell nes ei fod wedi'i goginio, yna blaswch ac addaswch os oes angen. Siapiwch yn beli gweddol fawr, tua 8-10cm mewn diamedr (defnyddiwch ychydig o flawd plaen i helpu'r siapio). Trosglwyddwch y ffagod i'ch tun parod a'u gwasgaru dros y nionyn wedi'i dafellu. Cyfunwch y finegr balsamig a'r stoc cyn arllwys y gymysgfa i'r tun. Trosglwyddwch i'ch popty poeth a choginiwch am 15-20 munud. Ar ôl yr amser hwn, tynnwch o'r popty, gorchuddiwch bopeth gyda haen o ffoil, yna dychwelwch i'r popty a pharhau i goginio am 20 munud yn fwy. Yn draddodiadol, mae hwn yn cael ei weini gyda stwnsh tatws hufennog, pys stwnsh a grefi nionyn.

English Translation

This is a modern recipe that updates traditional Welsh faggots (see the recipe for Welsh faggots/ffagod) for St David's day by incorporating lamb (both mince and liver) to minced pork. It also adds traditional sage and onion stuffing to the mixture.

Ingredients:
400g lean Welsh Lamb mince
250g lean pork mince
250g Welsh Lamb liver, minced or pulse in food processor
1 onion, finely chopped
175g sage and onion stuffing
½ tsp ground mace
½ tsp ground sage
Flour to shape
1 onion, sliced
1 tbsp balsamic vinegar
50ml vegetable stock
sea salt and ground black pepper, to taste

Method:
Pre-heat your oven to 180°C (160°C fan/355°F/Gas Mark 4). Lightly grease a roasting tin and set aside.

In a large bowl, mix together the minced lamb, pork, chopped liver and onion. Add the dry ingredients (up to and including the sage), season to taste with black pepper and mix thoroughly to combine. To check the flavouring fry a teaspoon of mixture in a pan until cooked, then taste and adjust if necessary.

Shape into fairly large balls, approximately 8-10cm in diameter (use a little plain flour to help you shape them).

Transfer the faggots to your prepared tin then scatter over the sliced onion. Stir the balsamic vinegar into the stock and pour into the tin.

Transfer to your pre-heated oven and cook for 15-20 minutes. After this time, remove from the oven, cover everything with a layer of foil then return to the oven and continue cooking for 20 minutes more.

Traditionally, this is served with creamy mash, mushy peas and onion gravy.